* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the tomatoes. Place the tomatoes, cloves of garlic, salt, pepper and sugar in a bowl, mix them well and set aside.
- Step 2: Prepare the reganada. Wet the rusks with water for a few seconds and place them in a platter. Drizzle them with half of the oil and pour the tomato mixture over them. Sprinkle with plenty of oregano, top them over with the remainder of the olive oil and serve.
Ingredient List
- 4 barley rusks baked in a wood heated oven
- 2 large tomatoes (grated)
- 1 clove of garlic (grated)
- salt
- ground black pepper
- 1/2tsp sugar
- 8tbsp extra virgin, organic olive oil
- 2tbsp oregano